Guizhou Da Huang Niurou Hot Pot (Siping Road Branch)
Hot pot · ⭐ 4.4
No. 1931 Siping Road
Dragon Mate tips
If you are traveling in China to visit Shanghai, this restaurant is worth a stop for great food. This restaurant is located at No. 1931 Siping Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Popular Braised Beef, Baby bok choy, Hand-Kneaded Noodles.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Shanghai
- Category: Hot pot
- Rating: 4.4
- Address: No. 1931 Siping Road
- Popular dishes: Popular Braised Beef, Baby bok choy, Hand-Kneaded Noodles, Beef Hot Pot, Beef Meatballs
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Dishes
Popular Braised BeefPopular Braised Beef features tender beef brisket slow-cooked in a secret spice blend, served chilled and sliced thin for a savory, satisfying bite.
Baby bok choyBaby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
Hand-Kneaded NoodlesHand-pulled noodles are a traditional noodle dish made primarily from flour, crafted by hand. The wide and thick noodles have a chewy texture and are commonly served with various soups or seasonings, making them a popular choice on family dinner tables.
Beef Hot PotA dish featuring thinly sliced beef quickly cooked in a hot broth, commonly served in hot pot or clay pot style, offering tender and flavorful meat.
Beef MeatballsBeef balls are made primarily from beef, which is finely chopped, mixed, and seasoned to form a meat paste. This paste is then shaped into small balls by hand or machine. Finally, the beef balls are boiled in hot water until they float to the surface, indicating they are cooked. The finished beef balls have a fresh, tender texture with a chewy bite.
Beef BloodOffal dish made primarily from牛 blood, cleaned, filtered, and mixed with seasonings, then cooked by boiling or stir-frying. Commonly includes葱姜蒜 and chili for a rich, layered flavor.
Classic Clear Soup PotA classic clear soup pot is made by simmering pork bones, chicken bones, and dried scallops to create a rich broth, then adding common ingredients like cabbage, tofu, mushrooms, and vermicelli. Season with water or a little salt and cook until the ingredients are tender.
Pork BellyBelly fat is made by curing and roasting pork fat. The pork fat is cut into suitable-sized pieces, marinated with a special seasoning to absorb flavor, then slowly grilled over charcoal until the surface turns golden brown and the fat melts out, leaving the inner meat tender and juicy.
Beef brisket fatBeef brisket fat, primarily sourced from the fatty part of the beef chest, is carefully simmered and processed to achieve a golden yellow appearance. During preparation, the brisket fat is sliced thinly and briefly cooked with a specially crafted seasoning, preserving its original rich and aromatic flavor.
Fresh TripeFresh tripe is a dish made primarily from fresh beef tripe. The tripe is carefully processed to maintain its tender texture and is typically cooked simply with spicy or sour seasonings, highlighting the tripe's unique crispiness and the rich aroma of the seasoning.